Ingredients
1 ounce (30 mL) ginger syrup (see recipe below)
1 ounce (30 mL) fresh lime juice
4-5 pineapple chunks (about 1 ounce/30 mL)
2 ounces (60 mL) El Jimador Blanco Tequila
Preparation
In a mixing glass, measure ginger syrup, lime juice, pineapple chunks and El Jimador Blanco.
Using a pestle or back of a wooden spoon, muddle until juice has escaped from pineapple. Top or pack mixing glass full with ice and top with a stainless-steel shaking tin. Shake vigorously 12 times to mix ingredients.
Strain over fresh ice into a double rocks glass with a half rim of sweet and spicy rim mix (see below). Garnish with a fresh pineapple chunk, with the top dipped in sweet and spicy rim mix.
Ginger syrup
12 ounces (360 mL) water
8 ounces (240 mL) ginger sliced into ¼-inch coins, do not peel
12 ounces (360 mL) sugar
5 ounces (150 mL) honey
In a medium saucepan bring water, ginger, sugar and honey to a simmer. Immediately remove from heat as soon as sugar has dissolved. Purée, using a hand-held blender. Strain through a fine-mesh sieve into an appropriately sized container with lid (discard the ginger pulp). Allow to cool uncovered to room temperature. Cover and refrigerate up to a maximum of nine days.
Sweet and Spicy Rim Mix
Toss together 3 parts sugar, 1 part salt, dash of cayenne pepper
